3 Ingredient Peanut Butter Cookies (2024)

FAQs

What are the ingredients in three ingredient peanut butter cookies? ›

Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!).

Peanut butter

Peanut butter cookie / Main ingredient

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

If your peanut butter cookies are hard, you likely cooked them for too long. They should not be baked for more than 8 or 9 minutes.

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...

Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

Peanut Butter Cookie Mix Hacks

Easy Add-Ins: After creating the dough according to the peanut butter cookie mix instructions, try introducing 1 cup of add-ins like REESE'S PIECES, toffee bits, dried fruits, mini marshmallows or even cooked bacon bits, if you're feeling adventurous!

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

If the temperature of your ingredients isn't just right, you won't get the results you want - like when your cookie dough refuses to spread out evenly on the baking sheet. This could be caused by too-cold butter or eggs that haven't been brought to room temperature.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

What happens if you don't flatten peanut butter cookies? ›

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

You baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking.

Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

To make cookies from scratch, you'll typically need ingredients like flour, sugar, butter, eggs, baking powder/soda, vanilla extract, and salt. Specific recipes may include additional ingredients like chocolate chips, nuts, or oats depending on the type of cookies you want to make.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDISCED IRON, THIAMINE MONONITRAIL, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, FULLY HYDROGENATED VEGETABLE OIL [RAPESEED, COTTONSEED AND SOYBEAN OILS]), CANOLA AND/OR SOYBEAN AND/OR PALM OIL WITH TBHQ ADDED TO PRESERVE FRESHNESS, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR ...

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.